Lough Neagh Smoked Eel And Horseradish Canapés
Lough Neagh Smoked Eel and Horseradish Canapés are a classic Northern Irish appetizer that combines the rich, smoky flavor of Lough Neagh smoked eel with the zesty kick of horseradish. These elegant canapés are perfect for entertaining and will surely impress your guests.
Ingredients
- 100g Lough Neagh smoked eel
- 12 small slices of rye bread
- 2 tbsp horseradish sauce
- 1 lemon, zest and juice
- Fresh dill, for garnish
Instructions
- Toast the rye bread slices until crispy.
- Cut the smoked eel into small pieces and place them on top of the toasted rye bread.
- In a small bowl, mix the horseradish sauce with the lemon zest and juice. Spoon a small amount of the horseradish mixture over the smoked eel on each canapé.
- Garnish with fresh dill and serve immediately.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 5 minutes
- Total time:
- 15 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Protein
- 8g
- Fat
- 6g
- Carbohydrates
- 10g
Supplies
Small bowl Spoon Toaster
Tools
Knife Cutting board
Serving suggestions
Serve the Lough Neagh Smoked Eel and Horseradish Canapés with a glass of chilled white wine for an elegant appetizer.
Tips & tricks
For an extra kick, add a sprinkle of cayenne pepper on top of the canapés before serving.
Cost
$20